Wednesday, September 21, 2011

100% Whole Wheat Bread

I've been considering what I actually eat over the course of the week and I realized I've been consuming way too much sugar. After a little researching, it astonishing to find so many things contain sugar and Americans eat way too much of it. Not all sugars are bad, though they aren't necessarily great for you. White table sugar is so refined, there is nothing in it that is nutritional, which hopefully you all knew. So I set off to find a bread recipe that didn't contain sugar.

If you are going to sweeten your food, honey is a much better option. And if you can buy orange blossom honey from a farmers market even better. It hasn't be refined as much and your body can handle it so much better. Usually when I bake 100% whole wheat my food does not come out how I imagine. But this recipe was by far the best 100% whole wheat bread I've come across and it has so few ingredients. I wish I could afford to buy Great Harvest bread on a regular bases, but at $6 a loaf that is steep, even if we weren't on a student budget. Now I don't plan on always making my own bread because, a) we usually end up eating the loaf within 24 hours and b) it's too much work. But this was perfect to go along with our homemade chicken noodle soup.

100% whole wheat bread
adapted from

2 3/4 c hot water {run water and hold your finger under, once it starts getting too hot to keep your finger in the water it's ready}
1/3 c olive oil
1/3 C + 2 T honey
1 T salt
7 1/2 c 100% whole grain wheat flour
2 T dry yeast {I used rapid rise}

Mix water, oil, honey and yeast together and let bubble, about 10 minutes. Add salt. Slowly add flour, you don't want it to be too dry. It should be sticky to the touch. Once mixed, leave in the bowl and cover with a towel and let rise for 45 minutes. It doesn't have to double in size. Grease two medium bread pans. On a flour surface kneaded the bread and separate into two loaf and place in pans. Cover and let rise again, about 30-45 minutes. Preheat oven to 350. Bake for about 34 minutes. With about 10 minutes left I had to cover the bread with tin foil to prevent the top from burning.

1 comment:

  1. It's funny to me that you say you won't make it much because you usually eat it within 24 hours. When I've made bread, it gets moldy before we finish it. But that's partly because I was trying to get a good machine recipe and after much repeated tweaking and still having only crappy bread, I gave up. Do you have a machine? Or know someone who does and has a good recipe? I seriously couldn't find a way to make it not rock hard or card-boardy. It had a good flavor, but not good texture. I got tired of wasting stuff trying.